Every morning for breakfast we eat chocolate pudding. The recipe is based on a recipe created by Tony Wright who is a bio-chemist (or something) to include a large amount of nutrients which our bodies need. It’s been through lots of changes to become what we eat at the moment.

Some days I make it and some days Holly makes it and we each make it slightly different every time. This is what I put in today: (for 4 people)

Hemp milk

• 300g hemp seeds, soaked overnight
• 2 oranges

The rest

• 4 dried figs, 4 dried apricots, about 10 goji berries, all soaked overnight
• a handful of walnuts, a few sunflower seeds and a few pumpkin seeds, again soaked overnight
• 3 bananas
• 2 pears
• few bits of coconut meat (or a tsp or two of coconut oil)
• 1 sharon fruit (persimmon)
• 1/2 tsp maca
• 2 heaped tsp raw chocolate powder
• 1/2 tsp hemp leaf powder
• 1/2 tsp bee pollen
• 2 tablespoons raw cacao nibs

Method

First make hemp milk by putting the oranges (pealed), the hemp seeds and the soak water from the dried fruit into a blender. Blend until all hemp seeds are broken down. Now squeeze through cheesecloth or a muslin bag (or a tea towel) to get the hemp milk.

Now put the rest of the ingredients (drain the soaked nuts and seeds first and chop the fruit a bit) into the blender along with the hemp milk and blend.
You might need to stop and stir depending on how thick the mixture is and what kind of blender you use. We use a Vitamix, which is a high power, high speed blender which can cope with chunks of coconut and whole pieces of fruit, if you have a different blender you might need to chop the fruit more and maybe grate the coconut (or use shredded coconut).

If you find making Hemp milk a bit of a faf then there is a new hemp milk maker machine which does it for you. Some friends have one and they think it’s great but I’m quite happy to make it the messy way!

I was going to post last night but I got embroiled in finding out how much import duty we would have to pay to import our coconut butter from Thailand. I eventually sussed it, and thankfully it is a lot less than I thought it might be.

Anyway, on to more exciting things like recipes. I made a really good avocado and coconut sauce tonight, here goes:

1 avocado (how many of my recipes start like this!)
large handful of fresh coconut meat
3 or 4 tablespoons of seaweed flakes
1 carrot
1 tomato
some spring onion
1/4 tsp maca
1/2 tsp hemp leaf powder
1/2 tsp coriander
pinch or two of ground ginger
some water

As usual, it all goes in the Vitamix and out comes a sauce to spread on your salad.

Lots of catching up today after being away for six days. Unpacked a large box of superfoods for the shop, we’ve now got 1kg bags of Goji Berries and some delicious fresh dates from Iran. Also decided to give a free sample of coconut butter with every order for the month of February.

Made a very nice dressing for tonight’s salad:

1 avocado
2 large handfuls seaweed flakes (dulce, nori and sea lettuce)
a bit of spring onion
1 medium carrot
4 cherry tomatoes
1 soaked sun dried tomato and some of the soak water
1/4 tsp maca
a little water to blend

Put it all in the Vitamix and blend, adding more water if necessary.

Hope you like it!

I made a delicious sauce today for the salad:

1 red pepper
1 avocado
1 small carrot
3 cherry tomatoes
1 1/2 sundried tomato (soaked)
3 tablespoons seaweed flakes (we use a mixture of dulce, sea lettuce and nori)
1/4 tsp maca
1/8 tsp ginger
1/4 tsp coriander
1/2 tsp hemp leaf superfood
small piece of chili

I put all the ingredients into the power blender including some of the soak water from the sun dried tomatoes. I served it with a salad made with grated carrots, beetroot, sweet potato and chopped cucumber, broccoli and tomatoes with some wild pennywort and chickweed.

Today we did a stall at the Staverton village market. Bertie made “Berties Yummiest Recipe” (Butterscoth Pudding), Lizzy made “Rolling Balls”, made from dried figs, dates, dried apricots and goats butter and Holly made Hazelnut Truffles which were delicious. I made dehydrated burgers with a chili sauce served on a lettuce leaf:

4 large Mushrooms
2 handfuls of walnuts (pref soaked first)
80g flax seeds (soaked for an hour or so)
1 tomato
50g sesame seeds
some spring onion
a teaspoon or 2 of ground coriander (fresh works better but we didn’t have any)
thyme, basil or other herbs

Put it all in a food processor and process then form into burger shapes and dehydrate. I did them for about 6 hours but you might want to do them for a bit longer.

The chili sauce is made from fresh tomato, sundried tomato and chili and a bit of water as necessary to blend. This time I also added a red pepper and a date. Blend up and there you have it.

Anyway, back to the market stall. We had a nice table laid out with all this delicious food and some superfoods – goji berries with some to taste, yacon root, cacao and coconut oil, also with some to taste, and the magazines and recipe booklets. But it was pretty quite and we didn’t really sell much. Oh well, maybe next time.

I don’t usually eat dehydrated food but I know non-raw people appreciate it, but as we had loads left I ate a few and it’s upset my digestion a little. I think I’ll stay off dehydrated food in the future.

When I was a kid I used to hate parsnips. They were one of the only vegetables I found truly inedible.

Recently I’ve heard from a few people that parsnips were actually nice raw, so I finally plucked up the courage to buy one. This is what I did with it:

1 parsnip
1 avocado
1 carrot
Corn from 1/2 sweetcorn (maize for all you Americans)
1 sundried tomato, soaked
little bit of spring onion
little bit of chili
1/4 tsp maca
1/4 tsp hemp leaf superfood

I put all this in the Vitamix with some of the soak water from the tomato and some water and blended away. I must say it was very tasty. Holly liked it too.

As usual I went and picked wild greens, at the moment there is chickweed and pennywort, as spring comes there will be much more choice. Holly picked nettles and made nettle and celery juice.

We had a fairly standard salad – brocoli, tomato, cucumber, grated sweet potatoe and grated beetroot along with the wild greens and I made the following Coconut Curry sauce:

1 avocado
corn from one sweetcorn
fresh coconut meat (about 70 grams, as usual I didn’t weigh it)
small amount of spring onion
1 1/2 sundried tomatoes (soaked)
1/2 tsp corriander
1/4 tsp cumin
pinch of fenugreek
1/4 tsp maca (a superfood we use a lot)
1/2 tsp hemp leaf powder (another superfood, it does not contain THC or anything, it’s just dried, powdered leaves from industrial hemp. It’s got all sorts of good stuff in it and we’ll be selling it in the shop soon)
water to blend

Put all ingredients in your blender including a little of the tomato soak water and blend. Add as much water as necessary to get eveything to blend up well. We have a Vitamix blender which can cope with chunks of coconut and sundried tomatoes, if your blender can’t do this you may need to grate the coconut and chop up the tomato. We’ve got the Newgena blender in the shop which is a great high power blender. Edit: we no longer stock the Newgena but now sell the Vitamix.

It was delicious, yum, yum.